Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place aside to cool for about 15 minutes. Peel charred material, stems, and seeds from peppers and coarsely chop.

Add garlic and peppers to a food processor and process until smooth. Add feta if desired.

Fennel can be the main attraction in any course of a meal. It can be sweet, savory, hearty or light. In this dish it acts as a quick and simple compliment to an entree of your choosing.

INGREDIENTS

2 hearts of fennel

1 sprig of rosemary, minced

2 shallots, sliced into thin discs

1 clove of garlic, minced

goats cheese, as desired

1/2 cup dry white wine

Kosher salt and fresh ground black pepper

MASTER CHEF IT:

Preheat the oven to 425 degrees F.

Bring a medium pot of water to boil with a pinch of salt.

Cut the white ‘heart’ of the fennel from the greens. Cut the butt of the heart off and discard. Slice the rest of the fennel into discs, cutting horizontally. Add the discs into the boiling water until tender, about 10 minutes.

Lightly coat the bottom of a baking dish with olive oil or butter. Sprinkle rosemary, garlic, and shallots on the dish.

Drain the fennel and arrange on the baking dish evenly.

Pour the white wine over the fennel and season with salt and pepper.

Bake the fennel uncovered for 30 minutes. Remove the dish and sprinkle fennel with crumbled goat cheese. Turn the oven to broil. Place the dish back in the oven and broil until the goat cheese is melted.

The greens of the fennel can be used to garnish the salad and/or saved for anther recipe. * The fennel can be served as is or tossed with lettuce and a light vinaigrette dressing.

FOOD FACT: The odor of fennel is very displeasing to many insects, putting it at little risk of being munched on. This means that the heavy use of chemical insecticide on fennel on conventional farms is not only harmful to human and environmental health, it is unnecessary.